The Friday Baking Project

Passover Frangipane

Yield: 12 fl oz

# of Servings: 8

Method: Creaming

Ingredients

• 4 oz almond paste
• 1 tbl ( ½ oz / 14 g) sugar
• 3 ½ tbl (1 ¾ oz / 50 g) unsalted butter, cut into tablespoon size pieces, softened
• 1 large egg
• 1 tsp vanilla extract
• 4 tsp (.4 oz / 11 g) cake meal

Special tools and equipment needed:

• Handheld or countertop mixer with paddle attachment

Directions:

1. Beat the almond paste and the sugar together.
2. Add the softened butter a tablespoon at a time, beating after each addition until it is well-blended. Scrape down the sides of the bowl and beat smooth.
3. Beat egg with the vanilla extract. Add to mixing bowl, and beat for 2 minutes.
4. Add cake meal and blend until smooth.
5. If not using immediately, refrigerate for up to 3 days, or freeze for 1 month.

Notes:

1. To keep the Passover Frangipane pareve, you could substitute margarine for the butter, but I have not tested it.